In the vibrant tapestry of Singaporean food culture, where the bold flavors of Chinese, Malay, and Indian cooking are celebrated daily, a quieter but no less significant culinary tradition often goes unnoticed. This is the world of Eurasian food, a unique fusion born from centuries of cultural exchange between the East and West. While it may not have the same widespread recognition as other cuisines in Singapore, Eurasian cooking offers a rich and flavorful story that is deeply woven into the nation’s history and local cuisine, especially as experienced in hawker centres, food courts, and coffee shops.
This article from My Taste of Singapore invites you to discover this forgotten culinary heritage, a true melting pot of cuisines in Singapore. You will explore a cuisine that tells a story of migration, family, and celebration through its hearty stews with pork bones, fiery curries, and delicate cakes made with rice flour. For food lovers and cultural explorers, understanding Eurasian food is essential to fully appreciating the diverse spectrum of cuisines in Singapore. It is time to shine a light on these treasured family recipes and give them the recognition they deserve within Singapore’s vibrant hawker centres and food courts, as well as traditional coffee shops. Eurasian dishes are increasingly being recognized as a popular dish among the diverse cuisines in Singapore, reflecting their growing appeal and cultural significance.
Understanding Eurasian Heritage in Singapore
To appreciate the food, you must first understand the people behind it. The Eurasian community in Singapore is one of the nation’s smallest, yet its history is deeply linked to the colonial era. “Eurasian” refers to people of mixed European and Asian ancestry, tracing back to the 16th century when European powers like Portugal, the Netherlands, and Britain established trade routes and colonies in Southeast Asia.
European traders settled in Malacca, Goa, and Singapore, marrying local women and creating a unique community with its own identity, language (Kristang), and traditions. Their culinary heritage reflects this blend, combining Portuguese stews, Dutch pastries, and British roasts with Asian spices and ingredients such as lemongrass, galangal, chili, and coconut milk. Alongside these, Indian food and Indian restaurants in Singapore (especially those serving dishes like dosa and thosai in Little India) enrich the diverse cuisines in Singapore.
This fusion makes Eurasian food a fascinating part of the cuisines in Singapore. Dishes often feature hearty stews with pork bones, savory sauces, and ingredients like fish paste and fish cake, blending European techniques with Asian flavors. This unique combination sets Eurasian cuisine apart from other local delights in Singapore’s hawker centres and food courts.
The Unique Characteristics and Chinese and Malay Influences of Local Food in Eurasian Cuisine
What truly sets Eurasian food apart from other cuisines in Singapore? The answer lies in its remarkable balance of European cooking techniques and Asian flavors, reflecting the rich melting pot of cuisines in Singapore. It is a true fusion cuisine, but one that developed organically in family kitchens over generations, long before the term “fusion” became a culinary trend.
You will find that many Eurasian dishes are hearty, soulful, and perfect for communal gatherings. European methods like stewing, roasting, and baking are common, but the flavor profiles are distinctly Asian, influenced by Chinese and Malay influences. Spices are used generously, but often with a different balance than you might find in Indian and Malaysian cuisines. A typical Eurasian spice paste, or rempah, might include chilies, shallots, and turmeric, but it could also feature vinegar for a tangy kick, a technique borrowed from Portuguese cooking.
Unlike Peranakan food, which marries Chinese and Malay traditions, Eurasian cuisine brings European elements into the mix. This results in dishes that are both familiar and surprising. The tradition of the “home cook” is central to Eurasian culinary heritage. For generations, these recipes were not written down but passed from mother to daughter, guarded as precious family secrets. This makes every Eurasian meal feel personal and steeped in history, much like other local delights found in Singapore’s hawker centres and food courts. Another beloved example is nasi lemak, a renowned Malay dish traditionally enjoyed for breakfast and throughout the day, which showcases the diversity of cuisines in Singapore.
Iconic Local Delights and Eurasian Dishes You Must Try
Exploring Eurasian food is a journey of discovering rich, complex, and comforting flavors that beautifully blend European cooking techniques with Asian spices, much like other diverse cuisines in Singapore. Many dishes incorporate ingredients familiar to Singapore’s food lovers, such as coconut milk, rice noodles, chili sauce, and chinese sausage, reflecting the melting pot of cuisines in Singapore. Just as local favorites like char kway teow with its flat rice noodles, egg noodles in wanton mee, yellow egg noodles in Hokkien mee, handmade fish balls in noodle soups, grilled meat skewers (satay), rice cakes in carrot cake, sweet corn in desserts, toasted bread in kaya toast, and soft boiled eggs for breakfast showcase Singapore's culinary diversity, Eurasian cuisine also draws on a wide range of ingredients and techniques to create its distinctive flavors.
Here are a few essential dishes that represent the heart of this unique culinary tradition.
Curry Devil (Debal Curry)
The most famous Eurasian dish, Curry Devil is a fiery, tangy curry made with Christmas leftovers like roasted chicken, sausages, potatoes, and bacon bones, all simmered in a spicy gravy of chilies, mustard seed, and vinegar. Its spicy sauce is a bold flavor explosion, showcasing the savory essence of Eurasian cuisine.
Sugee Cake
A celebratory cake popular at Eurasian weddings and Christmas, Sugee Cake is made with semolina (rice flour), butter, and egg yolks. Often infused with brandy and topped with marzipan or royal icing, it offers a rich, moist texture that delights the taste buds.
Feng
Feng is a savory minced pork and pig's offal curry cooked with coriander and fennel spices. This fragrant dry curry is typically served with bread, blending local cuisine and European influences, complementing other local delights like chicken rice and stir fried fresh seafood with grilled meat.
Shepherd's Pie (Eurasian Style)
This Eurasian twist on the British classic features spicier minced meat cooked with soy sauce and vegetables, topped with rich, buttery mashed potatoes baked to golden perfection. It exemplifies European dishes adapted with dark soy sauce and savory spices common in Singapore food.
Beef Smore
A Dutch-influenced beef stew slow-cooked in a thick gravy with onions, soy sauce, and spices like cinnamon or nutmeg. Tender beef pairs well with steamed rice or fragrant rice cooked with chicken fat, bridging European and Asian culinary traditions.
Pickle Achar
A tangy, spicy pickle made from cucumbers, carrots, and pineapple preserved in vinegar and turmeric. It provides a refreshing crunch contrasting rich main dishes, similar to sambal chili and palm sugar accompaniments in other local dishes.
These dishes, featuring ingredients such as sliced pork, roasted chicken, fried chicken, bean sprouts, and sweet sauce, beautifully reflect the fusion and diversity that make Eurasian cuisine a treasured part of the cuisines in Singapore.
Where to Find Authentic Eurasian Food in Singapore: Hawker Stalls and Food Centres
Finding authentic Eurasian food can be a treasure hunt, but it is worth the effort. Though fewer Eurasian restaurants exist compared to other cuisines in Singapore, places like Quentin’s the Eurasian Restaurant offer traditional dishes in a welcoming setting. Smaller cafes and home-based businesses, often run by passionate cooks, blend European techniques with Asian flavors, reflecting the melting pot of cuisines in Singapore. Outram Park MRT station provides easy access to these eateries.
The Eurasian Association hosts food fairs and cultural events showcasing Eurasian cooking alongside local delights found in hawker centres and food courts. These events highlight dishes similar to those at the best hawker stalls, such as fried noodles, carrot cake made with pork lard, roast pork, oyster omelette, and kaya toast—staples traditionally eaten in Singapore’s hawker centers. Local coffee is commonly enjoyed with these dishes, emphasizing its role in Singapore's food culture.
For those exploring Singapore’s food scene, Airport Road Food Centre is a notable hawker center offering affordable food, including vermicelli noodles and chili sauce-spiced specialties, reflecting the culinary diversity influencing Eurasian cuisine.
Home cooks can also explore Eurasian cookbooks filled with family recipes. These blend European ingredients with Asian spices and coconut cream, complementing popular dishes like Hainanese chicken rice, chili crab, and laksa lemak.
Preserving the Heritage of Eurasian Cuisines in Singapore
Preserving this unique culinary heritage is crucial as the Eurasian community is small, and these treasured recipes risk being lost over time. Thankfully, efforts are underway to document and share Eurasian food with wider audiences. Younger chefs and home cooks use social media to revive family recipes, while cultural initiatives, cooking classes, and heritage festivals raise awareness.
Cookbooks by community elders also help keep these traditions alive. Supporting these efforts ensures Eurasian cuisine remains a vibrant part of Singapore's diverse culinary identity, preserving not just recipes but the community's rich cultural story.
A Culinary Treasure Worth Discovering
Eurasian food is a beautiful and delicious reminder of Singapore's multicultural past. It is a cuisine that speaks of history, family, and the magic that happens when different worlds come together. While it may be one of the lesser-known cuisines in Singapore, its unique flavors and soulful dishes offer a rewarding experience for any food enthusiast, especially those eager to explore the diverse cuisines in Singapore.
So, the next time you are looking for a new culinary adventure, I encourage you to step off the beaten path. Seek out a Eurasian restaurant, try your hand at a traditional recipe, or attend a cultural event.
By doing so, you will not only enjoy a fantastic meal rich in savory flavors and coconut cream but also play a part in celebrating, preserving, and tasting one of Singapore's most precious culinary treasures, a true gem among the melting pot of local food and peranakan food traditions.
